Garlic baguette

Category: Yeast bread
Garlic baguette

Ingredients

Flour 260 g
Water 150 ml
Salt 1 tsp
Yeast 1 1/5 tsp
Filling:
Garlic 4 large cloves
Butter 4 tsp

Cooking method

  • This recipe is for 4 baguettes, 100 g each
  • To make the baguettes firmer, add 1 tbsp. l. vegetable oil. If you want to give a brighter shade add 2 tsp. sugar (I added)
  • Kneaded the dough in HP. Next, take it out, divide it into 4 parts and flatten each lump with your hand or slightly roll it out with a rolling pin. Lay out 1 tsp in the middle. fillings and roll up as in the photo.
  • grease the edges with water and splice.
  • Place in the oven seam down
  • And sprinkle the baguettes with water
  • I baked in KhP, but knowledgeable people (and most of you are friends here) will be able to reproduce in the oven. and at the same time tell me too, because 4 baguettes are so little for a family. they are very tasteful. good2 good2 good2
  • Garlic baguette
  • Garlic baguette
  • Garlic baguette
  • Garlic baguette
  • Garlic baguette
  • Garlic baguette
  • Garlic baguette
  • Garlic baguette
  • Garlic baguette
  • Garlic baguette
  • Bon Appetit!!!! : good:


SONKA
I feel it is very tasty. The flour is fucking over. I went to the store. Tell me, was the dough kneaded without proofing? That is, kneaded and baked right away? And the molded baguettes were also not spread?
SnezhkaPro
Sonya, sorry that with a delay, the Internet did not work during the day. the dough was kneaded in xn and it rose for 2 hours then molded the baguettes and proofed again for 30 minutes. Have a nice baguette baking)))
Olgitsa
SnezhkaPro, how tempting your baguettes look! And tell me, please, did you chop the garlic finely or push through a press?
Olgitsa
And in the context there are no pictures?
SnezhkaPro
Olgitsa, garlic either through a press or on a fine grater. unfortunately, in the cut, but as you twist, it turns out in layers. a layer of dough a layer of filling r very tasty
Olgitsa
Thanks for the answer, I want to try it tomorrow! Another would be to learn how to insert pictures, then I would show you the result. I will bake in the oven, in a mold for 3 baguettes!
SnezhkaPro
insert pictures through 🔗 everything is clear there. Copy and paste the link from there into the text.
SnezhkaPro
and if you don't even manage to insert a photo, at least report it this way. very interesting opinion from the outside to find out so, see you tomorrow
Olgitsa
SnezhkaPro, a must! I study the radical, I'm actually quite a caddy ... But maybe I'll learn! Not the gods burn pots !!
Tanyusha38
I love garlic baked goods. I took the recipe! Thank you!!
SONKA
baked 6 pieces yesterday in the oven. delicious!!!. I took a picture of how to insert a photo, for the life of me I don't understand !!!
lina
SONKA
pictures through the radical. instruction with pictures
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0
SONKA
Garlic baguette
THANK YOU LINA! Seems to understand
lenok2_zp
Do you think 10 g of fresh yeast will be enough here?
lina
lenok2_zp
more than. if the yeast is good and fresh, then 6 grams is enough.
SnezhkaPro
Quote: Tanyusha38

I love garlic baked goods. I took the recipe! Thank you!!

good health, Tanyusha !!! I also adore it, but the baguettes from the Metro inspired me to bake this baking, like French ones, although it turned out far from the original, but also delicious
SnezhkaPro
Quote: SONKA

Garlic baguette
THANK YOU LINA! Seems to understand
Sonya, the baguettes are super !!!!!! and it started to smell like a garlic !!!! thank you very much for the report !!
SONKA
THANKS FOR THE RECIPE. I WILL COOK PARTLY
Olgitsa
SnezhkaPro, I am reporting! It turned out to be wonderful delicious garlic baguettes. I made a double portion at once, but put in only 1.5 tsp of yeast. Everything is very tasty, I managed to photograph only the last baguette - in a cut. Yesterday I even mastered the radical, posted pictures of dogs. And now the site is junk, but I'll post it later. So thanks from the whole family!
SnezhkaPro
Olgaitsa, I am very glad that you liked it !!! I will look forward to the photo
SnezhkaPro
lenok2_zp, where did you go? tried the oven? I'll probably put the dough tomorrow too, you infected me)))
lenok2_zp
But what, baked, delicious baguettes, fluffy ones, this is according to eaters, I have not tried it at night. Only for some reason, the tanned almost came out, but beautiful, wrapped it like in the recipe for "Baton of the times of stagnation", made cuts on top, greased with an egg and sprinkled with sesame
Natashulya
I also baked your garlic baguettes today.
Super delicious baguettes!
I kneaded the dough in HP at once two norms, added both sugar and butter.
Airy crumb with a crispy crust and an amazing garlic scent.
Thanks for the good recipe!
SnezhkaPro
lenok2_zp, Natashulya, How glad I am that you liked it, girls !!!!!
Girls, my good ones, now I have a question for you, temporarily left without my stove broke under warranty. while in search of a new one. So the question is, At what temperature and how long were the baguettes baked?
lenok2_zp
I don't even have a thermometer in the stove, I think at 200 degrees
Olgitsa
And here is my yesterday's baguette - all that remains!Garlic baguette
Olgitsa
SnezhkaPro, I have an old (gas) oven with a disgusting character - even at the highest position, the bread does not brown, but burns. So I heat the oven to high, bake at the top with an extra protective baking sheet down. I bake with a probe thermometer - as it reached 96-98 degrees, I turn it off.
SnezhkaPro
Quote: Olgitsa

And here is my yesterday's baguette - all that remains!Garlic baguette
Olya, delicious
My right now, too, in the oven is the smell of kicking !!!! I also added cheese there. thanks for answers. set 200 degrees. They stand for 20 minutes, not yet rosy. can not wait
Olgitsa
And I, too, started the dough again - it's very tasty, I'm just a garlic addict! Good luck and good baguettes !!!!
Natashulya
I have an email. oven, baked at 180, lower and upper shades, without convection, for about 20 minutes, unfortunately I did not control the time, relied on the color of the baking and, besides, the baguettes are not large.
Olgitsa
This time I made it in the form of a cake - in a silicone rectangular shape, anointed with yolk. It smells delicious, hot, so I'm not cutting it yet.
Garlic baguette
SnezhkaPro
Olenka, what a beauty !!!!! !!!!!!!!! How did you get this pattern on top?
Olgitsa
SnezhkaPro, thanks !! And I just pinched like a pie - first along the edge (I made 3 cakes and missed each one) to put everything together, and then - also - just for decoration!
SnezhkaPro
Damn, I was completely dull by the evening, I didn't understand anything at all
Olgitsa
I probably did not explain this well (only from the dentist, the anesthesia did not go away!) So, I divided the dough into three cakes, made the lower one a little more, put it in a mold, smeared it with oil and garlic, then - the second cake, I missed it again, and third. And now I connected the third one to the bottom - pinching like a closed pie. And then, just for beauty, she repeated these nips along and across the cake. Is that clearer?
SnezhkaPro
Yes, of goats)))) And I already began to think that these are small cakes so stuck to each other)))))))))))
Olgitsa
Natashulya
SnezhkaPro, and yesterday I just baked bread from the baguette dough in KhP, I was too lazy to mess with baguettes, turn on the oven, etc., etc.
So I made a batch for two norms and baked bread.
Wonderful bread turned out!
I think it would be even tastier in the oven!
Tanyusha38
SnezhkaPro, baked your baguettes !!! I really liked it !!! Now I will put the dough at double the rate! If you can post pictures, the report will be in pictures.
Nega
SnezhkaPro, oh yes baguettes! I was just preparing borscht, and garlic donuts are supposed to be with it! I didn't have enough energy to sculpt and bake them, so I decided to try your extremely delicious recipe. Keeping in mind the complaints that the portion resulting from the original recipe is eaten too quickly, I laid a double! The dough went well (I took 3 parts of premium wheat flour and 2 parts of whole grain wheat), I rubbed the garlic with ghee (from the market, not "Swedish"), and salted it a little.
I painted at least 4 baguettes, for proofing, and
Garlic baguette
(hand given for scale).
Fluffy! Fragrant! Crust! I immediately smeared them hot on top with the remaining garlic oil. Only one thing upset us: we eat little bread - where do we put these hippos.
Were baked by 1:00 am on Saturday.
On Monday morning, the last, fourth baguette was swallowed.
In French in such cases they say:
Chapeau bas!
Nega
SnezhkaPro, I forgot to ask: in what form and when did you add the cheese? Into the filling? In the dough? What sort of?
Frost
SnezhkaPro, it happens! I am just mastering the Mule with a baguette holder. And I make the same baguettes! well, there is an inspiration!
If it comes in handy - my option: crushed garlic with butter (butter or vegetable) Well, here you told everything, I do it by eye. Only the shape is not quite like that. I roll out the dough about 0.5 cm thick, spread the filling with the convex side of a teaspoon for 3/4 of a layer, and roll it tightly. You need more fillings than in your version. The unlubricated part must be on the outside. I pinch the ends so that the oil does not flow out. It turns out the filling is more distributed between the layers of the dough.
And the second version of the filling: curd cheese like Almette + fresh herbs to your taste (dill, parsley, onion, etc.) also roll. Cheese and finely chopped greens in half about. It is swept away not even once, but at the speed of light.

I can bake 4 baguettes in succession twice - so I bake 4 with garlic, 4 with herbs.

Basically, you can make a filling: smoked cheese, cheese or butter with Italian herbs, soft cheese with smoked fish. I haven't done it yet, it's in the plans.

Well, exactly, the same muse flew in!
SnezhkaPro
Girls forgive !!! haven't been here for a long time. I make it stuffed with cheese, as Morozik wrote in the last post. rub on a grater with garlic, half a clove. first grease the rolled dough with melted butter, then sprinkle with cheese with garlic and a little greens. And I twist, then pinch and cut into rolls. the cheese flows out a little, and then it is fried and becomes crunchy. delicious.
And the last time I got a lot of rolls and I cut the rolls into crackers. Now I will bake this way especially for crackers. with borscht is very tasty
Natasha 20
Please tell me this recipe can be made with fresh yeast and how much ??
Freed
Hello! I've baked baguettes according to your recipe many times, thank you very much! Today I baked them using sourdough. Happened! took 100 grams of starter culture + 100 grams of top dressing = 200 grams of finished flour, 300 grams of flour and 100 grams of water. salt - sugar, butter with garlic - everything is as usual. The dough was kneaded in a bread maker and rose. I was afraid to "roll" it with a rolling pin strongly - it seemed so "tender". I thought, suddenly then it will not rise again. But no - the baguettes rose well and were no different from those baked with yeast. In total, I got 6 medium baguettes. Maybe someone will need a universal recipe, you can take any filling. I baked part with garlic and part with berries a second time. Delicious.
Jule
Hello everybody! I'll raise the Temko, read it and went to put the dough. And on what program did you make the dough? I have a Panasonic 255, which one is better to choose for these wonderful baguettes?
Olya Wad.
And I put baguettes in the oven for proofing))))
galchonok
Delicious baguettes, I have baked them more than once. Thank you very much for the recipe - it's our favorite!
Garlic baguette
Stasya. 17.05
Thanks for the recipe! cooked, the aroma is worth at home, drooling. I added grated sausage and herbs to the filling

Garlic baguette}

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers